Squash Gratin
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
50
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Peel 2 1/4 pounds of winter squash and cut into cubes
2
Preheat the oven to 450°F
3
In a large ovenproof pot, brown 2 slices of bacon 1/8 inch thick for 5 minutes, turning them over
4
Add the cubes of squash, 4 garlic cloves (unpeeled but crushed), 1 sprig of rosemary, and a little salt
5
Cover with parchment paper and put in the oven for 30 minutes
6
Lower the oven temperature to 350°F, remove the parchment paper, and cook for an additional 30 minutes
7
In the meantime, heat a dry skillet and toast a handful of dried pumpkin seeds
8
Cool on paper towels, then crush
9
When the squash is cooked, take the pot out of the oven and turn on the broiler
10
Throw away the rosemary and the peel of the garlic cloves
11
Remove the slices of bacon and cut into small lardons
12
Mash the squash and garlic with a fork and add the lardons
13
Stir and adjust the seasoning with plenty of freshly ground black pepper
14
Sprinkle the top of the gratin with pumpkin seeds
15
With a vegetable peeler, shave 1 ounce of pecorino or Parmesan cheese into small flakes and sprinkle evenly over the gratin
16
Put under the broiler for about 2 minutes to brown the top
17
Serve immediately
18
Peel 2 1/4 pounds of winter squash and cut into cubes
19
Preheat the oven to 450°F
20
In a large ovenproof pot, brown 2 slices of bacon 1/8 inch thick for 5 minutes, turning them over
21
Add the cubes of squash, 4 garlic cloves (unpeeled but crushed), 1 sprig of rosemary, and a little salt
22
Cover with parchment paper and put in the oven for 30 minutes
23
Lower the oven temperature to 350°F, remove the parchment paper, and cook for an additional 30 minutes
24
In the meantime, heat a dry skillet and toast a handful of dried pumpkin seeds
25
Cool on paper towels, then crush
26
When the squash is cooked, take the pot out of the oven and turn on the broiler
27
Throw away the rosemary and the peel of the garlic cloves
28
Remove the slices of bacon and cut into small lardons
29
Mash the squash and garlic with a fork and add the lardons
30
Stir and adjust the seasoning with plenty of freshly ground black pepper
31
Sprinkle the top of the gratin with pumpkin seeds
32
With a vegetable peeler, shave 1 ounce of pecorino or Parmesan cheese into small flakes and sprinkle evenly over the gratin
33
Put under the broiler for about 2 minutes to brown the top
34
Serve immediately